Chicken and Noodle Soup in a Slow Cooker

Ingredients:

• 1 tbsp. l. olive oil
• 5 medium carrots, sliced ​​diagonally into 0.5cm thick slices.
• 3 large stalks celery, cut into 1cm pieces.
• 2 cloves garlic, crushed
• 1 large onion, diced into large cubes
• Chicken carcass weighing 1.3 kg.
• 7 cm ginger root, cut in half lengthwise (optional)
• 180g wide egg noodles (about 4 cups)
• 2 tbsp fresh dill, coarsely chopped
• Special equipment: Instant Pot® 6L Multi-Cooker.

Preparation:

1. Set the multicooker to high heat. Pour in the oil. Once hot, add the carrots, celery, onion, garlic, 1 tablespoon of salt, and a generous pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4-5 minutes.
2. Add the chicken, ginger, if using, and 8 cups of water. Follow the manufacturer's instructions to close the lid and prepare the multicooker. Set the pressure cooker to high pressure and cook for 20 minutes.
3. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Open and remove the lid, being careful not to burn yourself with any remaining steam. Remove the ginger and discard. Remove the chicken with a pair of tongs and transfer to a large bowl. Let cool for a few minutes.
4. Set the slow cooker to high heat and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 4-5 minutes.
5. While the noodles are cooking, use two forks to skin and debone the chicken, then shred the meat into small pieces. Season the chicken with salt and pepper and return it to the pot along with the dill. Season the soup with salt and pepper, if needed.